Table 2.

Bioavailability of vitamins and minerals from milk and dairy foods in humans.

Nutrient	PRI/AI	Content (per 100 g)		Bioavailability (%)	Enhancing factors	Inhibiting factors
Vitamin A	650 μg/d	Milk Yogurt Soft cheese Cheese	15 μg 31 μg 200–300 μg >300 μg	15%	Dietary fat
Vitamin B2	1.6 mg/d	Milk Yogurt Soft cheese Cheese	0.18 mg 0.16 mg 0.30–0.60 mg 0.28 mg	67%	Non-covalent binding to protein	Covalent binding
Vitamin B12	4 μg/d	Milk Yogurt Soft cheese Cheese	0.45 μg 0.25 μg 1.1 μg 2.0 μg	65%	Binding to transcobalamin or casein	Binding to haptocorrin
Vitamin K-2	70 μg/d	Milk Yogurt Soft cheese Cheese	0.7–1.4 μg 0.1–3.3 μg 2.0–2.5 μg 68 μg	Unknown	Dietary fat Fermentation products Long-chain menaquinones (MK7−9)	Medium-chain menaquinones (MK4)
Calcium	950 mg/d	Milk Yogurt Soft cheese Cheese	120 mg 125–150 mg 400–600 mg 800 mg	40%	Binding to casein and whey peptides Lactose, amino acids Vitamin D (fortification)	Phosphorous Sulfur-containing proteins
Phosphorous	550 mg/d	Milk Yogurt Soft cheese Cheese	100 mg 100–120 mg 300–500 mg >500 mg	Unknown	Binding to casein and whey peptides Binding to phospholipids	Complexing with unbound calcium
Magnesium	300 mg/d	Milk Yogurt Soft cheese Cheese	10 mg 13 mg 15–25 mg >30 mg	24–75%	Binding to casein and whey peptides Lactose	High dosing
Zinc	7.5 mg/d	Milk Yogurt Soft cheese Cheese	0.4 mg 0.4–0.6 mg 2–3 mg 3.4 mg	25–30%	Mild acidic conditions Whey and casein peptides Low molecular ligands (amino acids, organic acids)
Iodine	150 μg/d	Milk Yogurt Soft cheese Cheese	15 μg 15 μg 20–40 μg 21 μg	90%	Inorganic, unbound

PRI, Population Reference Intake; AI, Adequate Intake for adult females. Source: EFSA: https://www.efsa.europa.eu/sites/default/files/assets/DRV_Summary_tables_jan_17.pdf.